When you're fortunate enough to come across a bountiful source of chanterelles or black walnuts, or your fishmonger is displaying irresistibly fresh sardines, or you're in possession of several pounds of lean venison, chef Matthew Weingarten offers step-by-step recipes to help you preserve what you can't eat now. The executive chef at Inside Park in New York City, where he practices the art of curing meats, pickling vegetables, and preserving fruits, Weingarten explains how to can Elderberry Compote and Sweet Bergamot Marmalade, salt-cure Arctic Char Gravlax with Wild Fennel Pollen, smoke Nitrate-Free Bacon, ferment cabbage, pickle ramps and garlic, and cure and smoke Garlicky Kielbasa. Weingarten's reverence for the natural world and wild ingredients comes through in this beautifully photographed book (written with Former Cook's Illustrated editor and James Beard Award nominee Raquel Pelzel), in personal stories of foraging and harvesting, tasting foods for the first time, and discovering old-world recipes.